Oh hi everyone! It's been a hot minute since I've posted something yummy and delicious! I took about a week off blogging just to recenter myself and to refocus what I wanted to blog and post about. I really think that taking the time off and investing in your brand, rather than rushing it for the sake of a post, is so necessary. I haven't been feeling very inspired if I am being honest and after a while off the blog I have decided to divide up my posts into sections- so this week or two (still deciding) I'll be talking healthy, vegetarian, vegan and gut health foods and why I alternate my diet between these options. 

I have been asked if I am vegan or planning to go that way, and the answer is No, I just like to add plant based meals to my everyday because it's healthy and give me a variety of options to choose from during my day and depending on what's in my fridge. 

This tart is a my take on a vegan banoffee pie and the smooth and soft texture of the pie coupled with the crunchy granola base, is everything right now! I intended for the colour to come out a bit lighter but I think once the rice milk gets warmer it does darkened a bit especially once vanilla essence is added. I topped my tart off with some fresh berries and it can keep in your fridge (in an air tight container) for up to a 5 days. I wouldn't personally keep it for longer as the base will absorb the pie and become a but soft and mushy-so let's try to avoid that. 

Anyway, it's good to be back and I hope to be posting a few more recipes here over the next few weeks. If you want to see more specific healthy and vegan options please leave me a comment and I will definitely whip it up!

Bon appetit,

Zorah xo

Recipe: Banoffee pie

Type: Vegan

Ingredients: Granola base

• 2 cups rolled oats

• 1 cup almonds

• 2 tsp. cinnamon

• 10 pitted dates

• 2 tbsp. water

• 2 tbsp flaxseed 

• 1 tsp. chia seeds

• 2 tbsp. almond nut butter

• 2 tbsp. agave syrup

Method: 

• Using my Kenwood food processor, I ground my oats and almonds to a fine consistency. 

• Then add the rest of the ingredients until you reach a soft and sticky consistency. 

• Grease the bottom and side of a tart tin with coconut oil or spray and cook so the tart comes off the sides easily. 

• Press the granola crust into the tart tin and place in the fridge to set while you work on your filling. 

Ingredients: Banoffee filling

• 1 1/2 cups rice milk 

• 1/3 cup coconut sugar 

• 2 tbsp. cornstarch

• 1 tsp. vanilla essence

• 1 banana mashed

Method: 

• Heat the rice milk and coconut sugar on a medium heat until the sugar dissolves. 

• Whisk in the cornstarch and vanilla essence, and slowly stir in with a spatula until the banoffee filling starts to thicken. 

• Mash the banana on the side and put it in all into a food processor until you reach a very smooth consistency. 

• Pour into the tart base and allow to cool completely in the fridge for about 2 hours. 

• Decorate and enjoy!